Want to add zest to your next green pea soup? Toss in some pancetta. This cured pork belly - often called "Italian bacon" will bring a continental flavor to any menu.

• Melt the butter in a pot.
• Add the onion, carrot and lettuce leaf in the pot and cook for 2 minutes.
• Add the green peas to the pot; pour the chicken stock over top.
• Cover the pot and cook for 10 minutes.
• Meanwhile, cook the pancetta slices in a non-stick pan, 2 minutes on each side.
• Add sour cream to the soup mixture, and then puree the preparation in a blender or food processor.
• Ladle the soup into 4 bowls or shallow plates. Sprinkle the soup with chervil (optional).
• Place one pancetta slice into each bowl of soup.
• Serve immediately.